A food product and method of manufacture

ABSTRACT

A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

FIELD

The present disclosure relates to a spreadable food product and moreparticularly, but not exclusively, to a spread containing a nut product,such as hazelnuts, and/or chocolate. The disclosure also relates to amethod of manufacturing such a spreadable food product.

BACKGROUND

Spreads such as hazelnut spread and chocolate spread are typicallyprepared by mixing palm oil with a hazelnut paste and/or cocoa. Thesespreads also contain sugar for sweetness, and have high sugar content.

Palm oil is an edible vegetable oil derived from the fruit of oil palms.It is one of the few highly saturated vegetable fats and is semisolid atroom temperature. Palm oil is a common cooking ingredient in Africa,Southeast Asia and parts of Brazil. Its use in the commercial foodindustry in other parts of the world is widespread because of itsrelatively low cost.

There have recently been concerns about the widespread use of palm oilin commercial food products because of the adverse environmental effectof deforestation for the development of oil palm plantations. It istherefore desirable to provide an alternative hazelnut or chocolatespread which does not contain palm oil.

Replacing palm oil in a hazelnut or chocolate spread is not a simpletask. The texture and viscosity of the spread must be such that it canreadily be removed from its storage container, such as a jar, andapplied as a spread, for example to bread, by using an item of cutlery,such as a knife.

One problem with some commercially available hazelnut and chocolatespreads is that the mixture of components may become unstable, leadingto the palm oil separating from the mixture over time. This can lead toglobules of fat appearing in the mixture which is not an appealingappearance, and it may also affect the taste and texture of the spreadwhen consumed.

Another problem experienced with some commercially available hazelnutand chocolate spreads is that the spreadability can decrease over timeand the spread can become too hard to apply at room temperature. Also,the temperature range within which the spread is easy to apply may belimited. For example, some commercially available hazelnut spreads arenot suitable for storing in a refrigerator after the container, forexample jar, in which the spread is stored has been opened. This isbecause the spread becomes hard at low temperatures, and is difficult tospread immediately after removal from the refrigerator. Further, above acertain temperature, the spread becomes less viscous and difficult toremove from a container with a kitchen implement, such as a knife, whichis used to apply the spread.

A further problem with commercially available hazelnut spreads is thehigh sugar content, which not only has health issues, but also causesproblems in manufacturing plants because it is difficult to clean theproduction lines without leaving residual sugar and palm oil in thepipes.

It is therefore desirable to provide a sweet spread, such as a hazelnutor chocolate spread, in which one or more of the problems above arealleviated. It is also desirable to provide a sweet spread whichprovides a healthier and more environmentally friendly alternative.

The reference in this specification to any prior publication (orinformation derived from it), or to any matter which is known, is not,and should not be taken as an acknowledgement or admission or any formof suggestion that that prior publication (or information derived fromit) or known matter forms part of the common general knowledge in thefield of endeavour to which this specification relates.

SUMMARY

According to one aspect of the present disclosure there is provided alow sugar content sweet food spread comprising:

at least one of a cocoa product and a nut product;at least one vegetable oil;and at least one sweetener;wherein the at least one vegetable oil does not contain palm oil, andthe sugar content of the spread is less than about 20% by weight of thetotal spread.

According to another aspect of the present disclosure there is provideda low sugar content sweet food spread comprising:

at least one of a cocoa product and a nut product;at least one vegetable oil;and at least one sweetener;wherein the at least one vegetable oil is substantially free of palmoil, and the sugar content of the spread is less than about 20% byweight of the total spread.

By ‘substantially free of palm oil’ it is meant that the palm oilcontent of the food spread is less than 20%, or less than 15%, or lessthan 10%, or less than 5%, or less than 4%, or less than 3%, or lessthan 2%, or less than 1% by weight of the total spread.

According to another aspect of the present disclosure, there is provideda method of manufacturing a low sugar content sweet food spreadcomprising the steps of: mixing a vegetable oil with at least one of acocoa product and a nut product, at least one sweetener, and optionallyother ingredients, wherein the at least one vegetable oil does notcontain palm oil, and the sugar content of the spread is less than about20% by weight of the total ingredients.

According to another aspect of the present disclosure, there is provideda method of manufacturing a low sugar content sweet food spreadcomprising the steps of: mixing a vegetable oil with at least one of acocoa product and a nut product, at least one sweetener, and optionallyother ingredients, wherein the at least one vegetable oil issubstantially free of palm oil, and the sugar content of the spread isless than about 20% by weight of the total ingredients.

Preferably, the sugar content of the spread is less than about 15%, morepreferably less than 10%, and even more preferably less than 5% byweight of the total spread.

In a particularly preferred embodiment, the sugar content of the spreadis not more than about 3%, preferably between 1% and 2%, and morepreferably about 1.7% by weight of the total spread.

A particular advantage of the presently disclosed food spread is that ithas excellent spreading and spooning characteristics when stored atnormal refrigerator temperatures, in contrast to prior art food spreads.

DESCRIPTION OF PREFERRED EMBODIMENTS

Before the present compositions, components and/or methods are disclosedand described, it is to be understood that unless otherwise indicatedthis invention is not limited to specific compositions, components,methods, or the like, as such may vary, unless otherwise specified. Itis also to be understood that the terminology used herein is for thepurpose of describing particular embodiments only and is not intended tobe limiting.

It must also be noted that, as used in the specification and theappended claims, the singular forms ‘a’, ‘an’ and ‘the’ include pluralreferents unless otherwise specified. Thus, for example, reference to ‘asweetener’ may include more than one sweetener, and the like.

Throughout this specification, use of the terms “comprises” or“comprising” or grammatical variations thereon shall be taken to specifythe presence of stated features, integers, steps or components but doesnot preclude the presence or addition of one or more other features,integers, steps, components or groups thereof not specificallymentioned.

The Sweetener

The sweetener is not only present to replace sugar as a sweetener, butalso present as a bulking agent to add bulk to the spread.

The sweetener is preferably present in the spread in an amount of atleast about 10% by weight of the total spread, and more preferably atleast about 20%. Preferably the amount of sweetener in the spread is notmore than about 70% by weight of the total spread by weight, and morepreferably not more than about 60%. The amount of sweetener in thespread may fall substantially in the range from 10% to 70%, and morepreferably from 20% to 60% of the total weight of the spread. In oneparticularly preferred embodiment, the sweetener is present in thespread in an amount of about 38% by weight of the total spread. Inanother particularly preferred embodiment the sweetener is present inthe spread in an amount of about 41% by weight of the total spread.

The sweetener preferably comprises at least one naturally occurringsweetener.

In one preferred embodiment, the sweetener includes at least one sugaralcohol, preferably a mixture of sugar alcohols. In another preferredembodiment a single sugar alcohol may be included, for example maltitol.

The sweetener preferably includes a high intensity sweetener, such asone or more steviol glycosides.

The sweetener preferably includes at least one sugar alcohol incombination with a high intensity sweetener, such as one of more steviolglycosides.

The at least one sugar alcohol in the sweetener may be selected from oneor more of the following: maltitol, erythritol, isomalt, lactitol,mannitol, sorbitol, xylitol, polydextrose, D-tagatose and oligofructose

The at least one steviol glycoside may include one or more of thefollowing: stevioside, rebaudioside, A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, dulcoside A.

In a particularly preferred embodiment, the sweetener comprises amixture of maltitol, erythritol, and steviol glycosides.

The maltitol is preferably present in the spread in an amount of atleast 10% by weight of the total spread, and more preferably at least18%. Preferably the amount of maltitol in the spread is preferably notmore than about 40% by weight of the total spread by weight. The amountof maltitol in the spread may fall substantially in the range from 10%to 40%, and more preferably from 18% to 40% of the total weight of thespread. In one particularly preferred embodiment, the maltitol ispresent in the spread in an amount of about 23% by weight of the totalspread. In another preferred embodiment the maltitol is present in anamount of about 36% of the total spread.

The erythritol is preferably present in the spread in an amount of atleast 1% by weight of the spread, and more preferably at least about 3%Preferably the amount of erythritol in the spread is not more than about35% by weight of the total sweetener by weight, and more preferably notmore than about 25% The amount of erythritol in the spread may fallsubstantially in the range from 1% to 35%, and more preferably from 3%to 25% of the total weight of the spread. In one particularly preferredembodiment, the erythritol is present in the sweetener in an amount ofabout 15% by weight of the total spread.

The steviol glycosides are preferably present in the spread in an amountof at least 0.005% by weight of the total spread, and more preferably atleast about 0.025% Preferably the amount of steviol glycosides in thespread is not more than about 0.055% by weight of the total spread byweight, and more preferably not more than about 0.035%. The amount ofsteviol glycosides in the spread may fall substantially in the rangefrom 0.005% to 0.055% and more preferably from about 0.025% to about0.035% of the total weight of the spread In one particularly preferredembodiment, the steviol glycosides are present in the sweetener in anamount of about 0.03% by weight of the total spread.

In one preferred embodiment, the sweetener comprises a mixture ofmaltitol, erythritol, steviol glycosides in the following approximatepercentages of the total weight of the sweetener:

Maltitol—about 23%Erythritol about 15%Steviol glycosides about 0.03%.

In another preferred embodiment, the sweetener comprises a mixture ofmaltitol, erythritol, steviol glycosides in the following approximatepercentages of the total weight of the sweetener:

Maltitol—about 36%Erythritol about 5%Steviol glycosides about 0.03%.

The use of sugar alcohols as sweeteners and a bulking agent instead ofsugar in the spread provides a healthier alternative to consumers. Theuse of sugar alcohols, such as maltitol and erythritol eliminates theproblem of dental decay that is common with spreads containing sugars,and the use of a naturally occurring high intensity sweetener such assteviol glycosides provides the consumer with a product with noartificial ingredients.

It also has the additional advantage that it is easier to clean theproduction lines in a manufacturing facility when sugar alcohols areused as a sweetener. It is difficult to clean pipes in a production lineif a high amount of sugar is used as an ingredient because residualsugar is often present in the lines after they are flushed. If anexisting production line which uses sugar is converted to one forproduction of the spread of the disclosure, the pipes can be flushedwith some of the raw ingredients to clean the pipes in the productionlines to remove any residual sugar remaining in the pipes.

Vegetable Oil

An edible vegetable oil is provided as a lubricant in the spread toprovide a suitable consistency to enable the spread to be removed from astorage container, such as a jar, and spread on bread or the like usinga cutlery utensil, such as a knife.

The vegetable oil preferably contains a high proportion ofpolyunsaturated fats.

In some embodiments the vegetable oil comprises at least 50% of oilshaving a polyunsaturated oil content of 20% or more.

Preferably the vegetable oil contains a low proportion of saturatedfats.

In some embodiments the vegetable oil comprises less than 70% of oilshaving a saturated fat content of 25% or less. Preferably 80% of oilshaving an unsaturated fat content of 20% or less.

The vegetable oil is preferably present in the spread in an amountgreater than 15% by weight of the total spread, and more preferablygreater than about 18%. Preferably the amount of vegetable oil in thespread is not more than about 50% by weight of the total spread byweight, and more preferably not more than 40% The amount of vegetableoil in the spread may fall substantially in the range from greater than15% to about 60%, and more preferably from 15% to 50% of the totalweight of the spread. In one particularly preferred embodiment, thevegetable oil is present in the spread in an amount of about 20% byweight of the total spread.

The at least one vegetable oil is preferably selected from thefollowing: sunflower oil, coconut oil, rapeseed oil, shea oil, soya beanoil, olive oil, peanut oil, safflower oil, cottons seed oil, maize oil.

In another embodiment the at least one vegetable oil is preferablyselected from the following: sunflower oil, coconut oil, rapeseed oil,shea oil, soya bean oil, peanut oil, safflower oil, cottons seed oil,maize oil.

In another embodiment the at least one vegetable oil is preferablyselected from the following: sunflower oil, coconut oil, rapeseed oil,shea oil, soya bean oil, peanut oil, safflower oil, cottons seed oil,maize oil and is substantially free or free of olive oil.

By ‘substantially free of olive oil’ it is meant that the amount ofolive oil in the composition is less than 2% or less than 1% by weightof the total spread.

The vegetable oil may comprise a single vegetable oil, such as sunfloweroil. Alternatively the vegetable oil may comprise a mixture of two ormore oils.

The vegetable oil may comprise a mixture of saturated and unsaturatedoils.

In a particularly preferred embodiment, the vegetable oil comprises amixture of sunflower oil, rapeseed oil, coconut oil and shea oil.

The sunflower oil is preferably present in the spread in an amount of atleast 1% by weight of the total spread, and more preferably at least 2%.Preferably the amount of sunflower oil in the spread is not more thanabout 40% by weight of the total spread, and more preferably not morethan about 25%. The amount of sunflower oil in the spread may fallsubstantially in the range from 1% to 40% and more preferably from 2% to25% of the total weight of the spread. In one particularly preferredembodiment, the sunflower oil is present in the spread in an amount ofabout 18% by weight of the total spread.

The rapeseed oil is preferably present in the spread in an amount of atleast 1% by weight of the total spread, and more preferably at least 2%.Preferably the amount of rapeseed oil in the spread is not more thanabout 40% by weight of the total spread, and more preferably not morethan about 25%. The amount of rapeseed oil in the spread may fallsubstantially in the range from 1% to 40% and more preferably from 2% to25% of the total weight of the spread. In one particularly preferredembodiment, the rapeseed oil is present in the spread in an amount ofabout 10% by weight of the total spread.

The coconut oil is preferably present in the spread in an amount of atleast about 1% by weight of the total spread. Preferably the amount ofcoconut oil in the spread is not more than about 10% by weight of thetotal spread by weight, and more preferably not more than about 5%. Theamount of coconut oil in the spread may fall substantially in the rangefrom 1% to 10% and more preferably from 1% to 5% of the total weight ofthe spread. In one particularly preferred embodiment, the coconut oil ispresent in the spread in an amount of about 1% by weight of the totalspread.

The shea oil is preferably present in the spread in an amount of atleast about 1% by weight of the total spread. Preferably the amount ofshea oil in the spread is not more than about 10% by weight of the totalspread by weight, and more preferably not more than about 5%. The amountof shea oil in the spread may fall substantially in the range from 1% to10% and more preferably from 1% to 5% of the total weight of the spread.In one particularly preferred embodiment, the shea oil is present in thespread in an amount of about 1% by weight of the total spread.

In one preferred embodiment, the vegetable oil comprises a mixture ofsunflower oil, rapeseed oil, coconut oil and shea oil in the followingapproximate percentages of the total weight of the spread:

Sunflower oil—about 18%Rapeseed oil—about 10%Coconut oil—about 1%Shea oil—about 1%.

In another preferred embodiment, the vegetable oil comprises a mixtureof sunflower oil and coconut oil in the following approximatepercentages of the total weight of the spread:

Sunflower oil—about 18%Coconut oil—about 1%.

Importantly, the vegetable oil is substantially free or free of palmoil. The use of palm oil not only has an adverse environmental effect,but also can have carcinogenic effects when the palm oil is refined andheated at high temperatures.

The combination of vegetable oils in the preferred embodiments has areduced melt temperature than pure palm oil or oil mixtures rich in palmoil. This lowers the temperature of processing, thus reducing energyrequirements, and the requirement for tempering (which ensures granularparticles are thoroughly blended with the cocoa ingredients).

Chocolate and/or Nut Flavouring

The spread preferably includes chocolate flavouring in the form of atleast one cocoa product, such as cocoa powder and/or cocoa butter.

The at least one cocoa product is preferably present in the spread in anamount of at least about 2% by weight of the total spread, and morepreferably at least about 3%. Preferably the amount of cocoa product inthe spread is not more than about 40% by weight of the total spread byweight, and more preferably not more than about 25%. The amount of cocoaproduct in the spread may fall substantially in the range from 2% to40%, and more preferably from 3% to 25% of the total weight of thespread. In one particularly preferred embodiment, the cocoa product ispresent in the spread in an amount of about 12% by weight of the totalspread.

In one preferred embodiment, the spread includes both cocoa powderand/or cocoa butter.

The cocoa powder is preferably present in the spread in an amount of atleast about 2% by weight of the total spread, and more preferably atleast about 5%. Preferably the amount of cocoa powder in the spread isnot more than about 25% by weight of the total spread by weight, andmore preferably not more than about 15%. The amount of cocoa powder thespread may fall substantially in the range from 2% to 25% and morepreferably from 5% to 15% of the total weight of the spread. In oneparticularly preferred embodiment, the cocoa powder is present in thespread in an amount of about 7.4% by weight of the total spread.

Preferably, fat-reduced cocoa powder is used so that the fat content ofthe spread is not increased by too much.

The cocoa butter is preferably present in the spread in an amount of atleast about 1% by weight of the total spread, and more preferably atleast about 3%. Preferably the amount of cocoa butter in the spread isnot more than about 15% by weight of the total spread by weight, andmore preferably not more than 8%. The amount of cocoa butter in thespread may fall substantially in the range from 1% to 15%, and morepreferably from 3% to 8% of the total weight of the spread. In oneparticularly preferred embodiment, the cocoa butter is present in thespread in an amount of about 4.5% by weight of the total spread.

The spread preferably also includes at least one nut product, such as anut paste, nut powder or nuts that have been ground. The nut product maybe selected from any one or more of the following: hazelnuts, almonds,walnuts, peanuts, cashews, macadamias, chestnuts, brazil nut, pecannuts, pistachio nuts, and pine nuts.

The nut product may be present in the spread in an amount of at leastabout 2% by weight of the total spread, and preferably at least about5%. Preferably the amount of nut product in the spread is not more thanabout 20% by weight of the total spread by weight, and more preferablynot more than about 15%. The amount of nut product in the spread mayfall substantially in the range from 2% to 20%, and more preferably from5% to 15% of the total weight of the spread. In one particularlypreferred embodiment, the nut product is present in the spread in anamount of about 10% by weight of the total spread.

In one preferred embodiment, the nut product consists of hazelnut pasteor ground hazelnuts. The amount of hazelnut paste or ground hazelnuts inthe spread may fall substantially in the range from 2% to 20%, and morepreferably from 5% to 15% of the total weight of the spread. In oneparticularly preferred embodiment, the hazelnut paste or groundhazelnuts is present in the spread in an amount of about 10% by weightof the total spread.

Other Ingredients

The spread may include other ingredients, including:

carbohydrates and polysaccharides, such as maltodextrin,fructo-oligosaccharides, polyols, starch, and soy powder;emulsifiers, such as lecithin, esters of mono- and di-glycerides,vegetable gums and chemical based emulsifiers; andmilk products, such as whey, milk fats, and milk powders (full fat orskimmed).

The maltodextrin or other polysaccharides are preferably present in thespread in an amount of at least about 1% by weight of the total spread.Preferably the amount of maltodextrin or other polysaccharides in thespread is not more than about 40% by weight of the total spread byweight, and more preferably not more than about 20%. The amount ofmaltodextrin or other polysaccharides in the spread may fallsubstantially in the range from 1% to 40% and more preferably from 1% to20% of the total weight of the spread. In one particularly preferredembodiment, the maltodextrin or other polysaccharides is present in thespread in an amount of about 17% by weight of the total spread.

The lecithin or other emulsifiers are preferably present in the spreadin an amount of at least about 0.05% by weight of the total spread, andmore preferably at least about 0.1%. Preferably the amount of lecithinor other emulsifiers in the spread is not more than about 5% by weightof the total spread by weight, and more preferably not more than about1%. The amount of lecithin or other emulsifiers in the spread may fallsubstantially in the range from 0.05% to 5% and more preferably from0.1% to 1% of the total weight of the spread. In one particularlypreferred embodiment, the lecithin or other emulsifiers is present inthe spread in an amount of about 0.5% % by weight of the total spread.

The lecithin is preferably derived from a natural source, such as soyabeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower.In one preferred embodiment, the lecithin is derived from sunflower oil

The milk product is preferably in the form of whey powder, morepreferably sweet whey powder.

The whey and/or other milk products are preferably present in the spreadin an amount of at least about 1% by weight of the total spread.Preferably the amount of whey and/or other milk products in the spreadis not more than about 25% by weight of the total spread by weight, andmore preferably not more than about 5% The amount of whey and/or othermilk products in the spread may fall substantially in the range from 1%to 25% and more preferably from 1% to 5% of the total weight of thespread. In one particularly preferred embodiment, the whey and/or othermilk products is present in the spread in an amount of about 1% byweight of the total spread.

Other Flavourings

Various other flavourings may be added to the ingredients of the spreadprovide different or enhanced flavours. For example, fruit flavouringssuch as citrus, orange, strawberry, banana etc. and/or otherflavourings, such as vanilla extract, coffee, peppermint, cookies andcream, smarties, caramel, licorice, biscuit, coconut, gingerbread, etc.may be added.

Nutritional Content

The fat content of the spread is provided primarily by the vegetableoil, with additional fat content provided by some of the otheringredients, such as cocoa butter.

The spread preferably has a fat content of not more than about 35% andmore preferably not more than about 33% by weight of the total spread.

The amount of saturated fat in the spread is preferably not more thanabout 10% and more preferably not more than about 7% by weight of thetotal spread.

The total fat content of the spread preferably falls substantially inthe range from 25% to 35% and more preferably from 27% to 33% of thetotal weight of the spread.

The saturated fat content of the spread preferably falls substantiallyin the range from 3% to 10% and more preferably from 5% to 7% of thetotal weight of the spread.

In one particularly preferred embodiment, the total fat content is about32% by weight of the total spread, and the saturated fat content of thespread is preferably about 6% of the total weight of the spread.

The carbohydrate content of the spread is provided primarily by thesweetener with additional carbohydrate content provided by some of theother ingredients, such as maltodextrin.

The spread preferably has a carbohydrate content of not more than about60% and more preferably not more than about 55% by weight of the totalspread.

The amount of sugars in the spread is preferably not more than about 5%and more preferably not more than about 3% by weight of the totalspread.

The total carbohydrate content of the spread preferably fallssubstantially in the range from 50% to 60% and more preferably from 54%to 60% of the total weight of the spread.

The total sugar content of the spread preferably falls substantially inthe range from 1% to 5% and more preferably from 1% to 3% of the totalweight of the spread.

In one particularly preferred embodiment, the total carbohydrate contentis about 55% by weight of the total spread, and the sugar content of thespread is preferably about 1.7% of the total weight of the spread.

The fibre content of the spread is provided mainly by the nut product,such as hazelnut paste or ground hazelnuts.

The total fibre content of the spread preferably falls substantially inthe range from 1% to 10% and more preferably from 2.5% to 5% of thetotal weight of the spread.

In one preferred embodiment, the total fibre content is about 3.4% byweight of the total spread.

The protein content of the spread is provided mainly by the nut product,and by any milk products such as whey.

The total protein content of the spread preferably falls substantiallyin the range from 1% to 10% and more preferably from 2.5% to 5% of thetotal weight of the spread.

In one preferred embodiment, the total protein content is about 3.4% byweight of the total spread.

In an exemplary embodiment there is provided a food spread comprising:

20-60% by weight sweetener, said sweetener comprising sugar alcohols andsteviol glycosides;15 to 50% by weight vegetable oil;10 to 20% by weight maltodextrin;5 to 15% by weight ground hazelnuts;5 to 15% by weight cocoa powder; and1 to 10% by weigh cocoa butter;wherein said food spread is free or substantially free of palm oil; andwherein said food spread comprises less than 5% by weight sugar.

Preferably the vegetable oil is free or substantially free of olive oil.

Preferably the amount of sugar is less than 2% by weight.

Preferably the sugar alcohols are a mixture of erythritol and maltitol.

In another exemplary embodiment there is provided a food spreadcomprising:

20-60% by weight sweetener, said sweetener comprising sugar alcohols andsteviol glycosides;15 to 50% by weight vegetable oil;10 to 20% by weight maltodextrin;5 to 15% by weight ground hazelnuts;5 to 15% by weight cocoa powder; and1 to 10% by weigh cocoa butter;wherein said food spread is free of palm oil; andwherein said food spread comprises less than 5% by weight sugar.

Preferably the vegetable oil is free or substantially free of olive oil.

Preferably the amount of sugar is less than 2% by weight.

Preferably the sugar alcohols are a mixture of erythritol and maltitol.

In another exemplary embodiment there is provided a food spreadcomprising:

20-60% by weight sweetener, said sweetener comprising sugar alcohols andsteviol glycosides;15 to 50% by weight vegetable oil;10 to 20% by weight maltodextrin;5 to 15% by weight ground hazelnuts;5 to 15% by weight cocoa powder; and1 to 10% by weigh cocoa butter;wherein said food spread is free of palm oil and olive oil; andwherein said food spread comprises less than 5% by weight sugar.

Preferably the amount of sugar is less than 2% by weight.

Preferably the sugar alcohols are a mixture of erythritol and maltitol.

In another exemplary embodiment there is provided a food spreadcomprising:

20-60% by weight sweetener, said sweetener consisting of sugar alcoholsand steviol glycosides;15 to 50% by weight vegetable oil;10 to 20% by weight maltodextrin;5 to 15% by weight ground hazelnuts;5 to 15% by weight cocoa powder; and1 to 10% by weigh cocoa butter;wherein said food spread is free of palm oil and olive oil.

Example—Hazelnut Spread

In one example of a preferred embodiment, a hazelnut spread was preparedby mixing together the following ingredients by weight:

a sweetener (comprising a mixture of maltitol, erythritol and steviolglycosides)—35 to 45%;a vegetable oil (comprising a mixture of sunflower oil and coconutoil)—15-30%maltodextrin—13-20%ground hazelnuts—8-12%fat reduced cocoa powder—about 6-9%cocoa butter—about 3-7%emulsifier (lecithin from sunflower)—0.2-2%sweet whey powder—0.05-1%.

The nutritional content of the example was compared with the followingcommercially available hazelnut spreads which contain palm oil and/orsugar:

NUTELLA™ Hazelnut Spread which contains sugar; vegetable oil (palm);hazelnuts (13%), skim milk powder, fat-reduced cocoa powder,emulsifier—lecithin (soy); flavouring (vanillin).

NUTINO™ Hazelnut Spread which contains sugar; vegetable oil(unspecified); hazelnuts (13%), skim milk powder, milk whey powder;lactose; fat-reduced cocoa powder, emulsifier—lecithin (soy); flavouring(vanillin).

KRAFT™ Hazelnut Spread which contains sugar; vegetable oil(unspecified); hazelnuts (13%), cocoa powder (6%); milk solids;emulsifiers (471, 322); salt; flavour. The results of the comparison aregiven in Table 1 below:

TABLE 1 Example of the NUTELLA ™ NUTINO ™ KRAFT ™ present disclosureHazelnut Spread - Hazelnut Spread Hazelnut Spread Nutritional Averagevalues Average values Average values Average values Content - Per 100 gPer 100 g Per 100 g Per 100 g Fat 31.7 g 30.4 g 31.7 39.0 g Saturatedfat 6.1 g 9.8 g 9.0 g 7.7 g Carbohydrate 54.7 g 58.4 g 59.0 g 52.0 ggSugar content 1.7 g 57.6 g 52.3 g 52.0 g Fibre 3.4 g Not specified Notspecified Not specified Protein 3.4 g 6.3 g 4.7 g 3.6 g Salt/Sodium 10mg 34 mg 95 mg 100 mg Energy 1940 kJ/468 kcal 2225 kJ 2274 kJ 2400 kJ

NUTELLA is a registered trade mark of Ferrero S.p.A. NUTINO is aregistered trade mark of Cantarella Bros Pty Ltd. KRAFT is a registeredtrade mark of Kraft Foods Group Brands LLC.

Nutritional Content of Example Compared to Some Other CommerciallyAvailable Brands of Hazelnut Spread which Contain Palm Oil and/or Sugar.

The nutritional content of the example was also compared with thefollowing commercially available hazelnut spreads:

NOCCIOLATA™ Hazelnut Spread which contains cane sugar, hazelnut paste,sunflower oil, cocoa powder, cocoa butter, lecithin (sunflower), vanillaextract.

DIABLO™ Hazelnut Spread which contains: maltitol; vegetable oil(rapeseed, palm); hazelnuts (13%), fat-reduced cocoa, skim milk powder;whey powder, emulsifier—lecithins (sunflower), flavouring.

WYLDSSON™ Hazelnut & Cocoa Nut Butter which contains roasted hazelnuts(30%), deglet nour dates, roasted sunflower seeds, roasted cashew nuts,organic Peruvian cocoa.

MERIDIAN™ Cocoa and Hazelnut Butter which contains roasted hazelnuts,honey, cocoa powder, coconut and sunflower oil.

The results of the comparison are given in the tables below:

TABLE 2 Example of NOCCIOLATA ™ DIABLO ™ the present Hazelnut Hazelnutdisclosure Spread - Spread Nutritional Average values Average valuesAverage values Content - Per 100 g Per 100 g Per 100 g Fat 31.7 g 32.4 g37.0 g Saturated fat 6.1 g 5.9 g 7.6 g Carbohydrate 54.7 g 61.8 g 49.0 gSugar content 1.7 g 50.0 g 8.7 g Fibre 3.4 g 5.9 g 2.8 g Protein 3.4 g5.9 g 6.4 g Salt/Sodium 10 mg 0 mg 210 mg Energy 1940 kJ 559 kcal 2046kJ 468 kcal 494 kcalNOCCIOLATA™ is a trade mark of Rigoni di Asagio USA, LLC. DIABLO™ is atrade mark of Diablo Confectionery.

TABLE 3 Example of WYLDSSON ™ MERIDIAN ™ the present Hazelnut & CocoaCocoa and disclosure Nut Butter Hazelnut Butter Nutritional Averagevalues Average values Average values Content - Per 100 g Per 100 g Per100 g Fat 31.7 g 40.0 g 59.9 g Saturated fat 6.1 g 4.7 g 10.4 g Carbohy-54.7 g 30.0 g 14.5 g drate Sugar 1.7 g 23.3 g 9.5 g content Fibre 3.4 g6.0 g 5.6 g Protein 3.4 g 13.3 g 13.2 g Salt/Sodium 10 mg 10 mg <10 mgEnergy 1940 kJ/468 kcal 2260 kJ/546 kcal 2730 kJ/661 kcal

It will be seen from the tables above that the sugar content of thepreferred example of the present disclosure is significantly less thanall the commercially available brands of hazelnut spreads used in thecomparison. Also, the only commercially available brands in thecomparison which have a sugar content less than 20% are DIABLO™ HazelnutSpread, and MERIDIAN™ Cocoa and Hazelnut Butter. DIABLO™ Hazelnut Spreadcontains palm oil and only uses a single sugar alcohol, maltitol, as asweetener to replace sugar. MERIDIAN™ Cocoa and Hazelnut Butter containshoney and has a significantly higher fat content than the example of thedisclosure. Preferred embodiments of the present disclosure do notcontain any palm oil, and use a combination of sugar alcohols and anatural intense sweetener to replace sugar.

The present disclosure therefore provides a healthier, environmentallyfriendly alternative hazelnut spread in that it has significantlyreduced sugar content and does not contain any palm oil.

The combination of the choice and level of ingredients in embodiments ofthe disclosure, with the replacement of sugar (sucrose) and palm oil,produces a product that has improved temperature and oxidation stabilityas well as emulsion stability.

Embodiments of the present disclosure produce a product that remains‘spoonable’ when stored at temperatures between 3 and 30° C., withoutany separation of the liquid oil and solid ingredients, and the productremains in a similar condition throughout its expected shelf life. Theproduct also imparts a pleasant taste/aroma and has a pleasing texturein the mouth when consumed.

Table 4 below collects the results of spreadability and spoonabilitytests comparing a food spread according to the present disclosure withNutella™, Nutino™ and a Coles supermarket own brand hazelnut spread. Thefood spread according to the present disclosure had the followingcomposition.

A sweetener (comprising a mixture of maltitol, erythritol and steviolglycosides)—35 to 45%;

a vegetable oil (comprising a mixture of sunflower oil and coconutoil)—15-30%maltodextrin—13-20%ground hazelnuts—8-12%fat reduced cocoa powder—about 6-9%cocoa butter—about 3-7%emulsifier (lecithin from sunflower)—0.2-2%sweet whey powder—0.05-1%.

Each of the food spreads were stored in a refrigerator for 23 days at 3°C. The spoonability test was performed with a clean metal teaspoon whichwas at room temperature. The spreadability test was conducted by placinga 15 g sample of the spread on a slice of room temperature white breadand attempting to spread the food spread evenly over the surface of thebread using a plain dinner knife which was at room temperature.

TABLE 4 Spoonability Spreadability Food spread 23 days; 3° C. 23 days;3° C. Present disclosure Quite good Fairly stiff, but still possibleNutella ™ Too hard Not possible Nutino ™ Too hard Not possible Colesbrand Too hard Not possible

The results clearly indicate that the spread according to the presentdisclosure is the only one that can be spread on a slice of bread whenthe spread is stored for an extended period of time at refrigeratortemperature. The other spreads cannot be spread at refrigeratortemperature and are too stiff and break up the bread.

The spoonability tests support the spreadability results clearlydemonstrating that a food spread according to the present disclosure canbe spooned at 3° C. whereas the comparative materials cannot. Thecomparative materials were all too hard to be removed from theircontainers by a spoon.

The spreadability and spoonability of the food spread of the presentdisclosure are highly advantageous and quite unexpected. The foodspreads according to the present disclosure may be stored for extendedperiods of time in a refrigerator and used immediately in applicationsrequiring spooning or spreading, while not having to be warmed to ahigher temperature.

Table 5 collects various other parameters comparing a food spreadaccording to the present disclosure with Nutella™, Nutino™, and a Colessupermarket own brand hazelnut spread. The evaluations were performed onthe products after storage at 3° C. for 23 days.

TABLE 5 Food spread Appearance; 23 days; 3° C. Present disclosureAcceptable Nutella ™ Acceptable Nutino ™ Some dryness Coles brand Somecracking Oil exudation Present disclosure None apparent Nutella ™ Smallbubbles of oil present Nutino ™ Small bubbles of oil present Coles brandSmall bubbles of oil present Long/short break* Present disclosure Shortand acceptable Nutella ™ Hard chunks Nutino ™ Hard chunks Coles brandHard chunks *Long/short break is the ease of separating a spoon/knife ofproduct from the bulk according to the length of the “tail” remainingimmediately after complete separation.

Overall, the food spread of the present disclosure performed the bestand is the only one that retains spreadability, spoonability, lack ofoil exudation, an acceptable break, and good overall appearance whenstored at refrigerator temperatures

It will be appreciated that various modifications may be made to thepreferred embodiments described above without departing from the scopeand spirit of the disclosure. For example, other flavourings, such asvanilla extract, coffee, peppermint, etc and/or fruit flavourings couldbe added to provide different flavours.

For the sake of brevity, only certain ranges are explicitly disclosedherein. However, ranges from any lower limit may be combined with anyupper limit to recite a range not explicitly recited, as well as, rangesfrom any lower limit may be combined with any other lower limit torecite a range not explicitly recited, in the same way, ranges from anyupper limit may be combined with any other upper limit to recite a rangenot explicitly recited.

All documents cited are herein fully incorporated by reference for alljurisdictions in which such incorporation is permitted and to the extentsuch disclosure is consistent with the description of the presentdisclosure.

1. A low sugar content sweet food spread comprising: a cocoa product anda nut product; greater than 15 to about 50% of at least one vegetableoil; 20 to 60% of at least one sweetener, said sweetener including atleast one sugar alcohol in combination with a high intensity sweetener,preferably one or more steviol glycosides; 1 to 40% of maltodextrin oranother carbohydrate or polysaccharide selected fromfructooligosaccharides, starch, and soy powder; wherein the at least onevegetable oil is substantially free of palm oil, and the sugar contentof the spread is less than about 10% by weight of the total spread.2-86. (canceled)
 87. A food spread according to claim 1, wherein thepalm oil content of the food spread is less than 5%, or less than 4%, orless than 3%, or less than 2%, or less than 1% by weight of the totalspread.
 88. A food spread according to claim 1, wherein the vegetableoil is free of palm oil.
 89. A food spread according to claim 1, whereinthe sweetener comprises a mixture of maltitol, erythritol and steviolglycosides.
 90. A food spread according to claim 88, wherein the amountof steviol glycosides in the spread falls substantially in the rangefrom 0.005% to 0.055% and preferably from 0.025% to 0.035% of the totalweight of the spread, and more preferably the steviol glycosides arepresent in the spread in an amount of about 0.03% by weight of the totalspread.
 91. A food spread according claim 1, wherein the amount ofvegetable oil in the spread falls substantially in the range from 15% to40% of the total weight of the spread.
 92. A food spread according toclaim 1, wherein the at least one vegetable oil is selected from thefollowing: sunflower oil, coconut oil, rapeseed oil, shea oil, soya beanoil, olive oil, peanut oil, safflower oil, cottons seed oil, maize oil.93. A food spread according to claim 1, wherein the food spread does notcontain olive oil.
 94. A food spread according to claim 1, wherein thespread includes chocolate flavouring in the form of at least one ofcocoa powder or cocoa butter.
 95. A food spread according to claim 94,wherein the amount of at least one of cocoa powder or cocoa butter inthe spread falls substantially in the range from 2 to 30% preferablyfrom 5% to 20% of the total weight of the spread.
 96. A food spreadaccording to claim 94, wherein the amount of cocoa powder in the spreadfalls substantially in the range from 2 to 25%, preferably from 5 to 15%of the total weight of the spread.
 97. A food spread according to claim94, wherein the amount of cocoa butter in the spread falls substantiallyin the range from 1 to 15%, preferably from 3 to 8% of the total weightof the spread.
 98. A food spread according to claim 1, wherein the nutproduct is selected from any one or more of the following: hazelnuts,almonds, walnuts, peanuts, cashews, macadamias, chestnuts, brazil nut,pecan nuts, pistachio nuts, and pine nuts.
 99. A food spread accordingto claim 1, wherein the amount of nut product in the spread fallssubstantially in the range from 2% to 20%, preferably from 5% to 15% ofthe total weight of the spread.
 100. A food spread according to claim 1,wherein the nut product consists of hazelnut paste or ground hazelnuts.101. A food spread according to claim 1, wherein the amount ofmaltodextrin or other polysaccharides in the spread falls substantiallyin the range from 1 to 20% of the total weight of the spread.
 102. Afood spread according to claim 1, wherein the total sugar content of thespread falls substantially in the range from 1 to 5%, preferably from 1to 3% of the total weight of the spread.
 103. A food spread according toclaim 1, comprising: 20-60% by weight sweetener, said sweetenercomprising sugar alcohols and steviol glycosides; 15 to 50% by weightvegetable oil; 10 to 20% by weight maltodextrin; 5 to 15% by weightground hazelnuts; 5 to 15% by weight cocoa powder; and 1 to 10% by weighcocoa butter; wherein said food spread is free or substantially free ofpalm oil; and wherein said food spread comprises less than 5% by weightsugar.
 104. A food spread according to claim 103, wherein the vegetableoil is substantially free of olive oil.
 105. A food spread according toclaim 104, wherein the vegetable oil is free of olive oil.
 106. A foodspread according to claim 103, wherein the amount of sugar is less than2% by weight.
 107. A food spread according to claim 103, wherein thesugar alcohols are a mixture of erythritol and maltitol.
 108. A foodspread according to claim 103, wherein the food spread is free of palmoil.
 109. A food spread according to claim 1, wherein the food spread isspreadable at a temperature of 3° C.